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Cinnamon Roll Cake

This yummy cinnamon roll cake tastes just like the rolls you get at the mall–only easier!

Delicious And Easy

I’d seen this type of cake floating around the past few weeks in various groups I belong to on Facebook.

Yummy, buttery and simply perfect

Since I was planning on making more of my Cinnabon Rolls, I figured an easier and less time-consuming option wouldn’t be a bad idea. So I thought I’d give this a try.

I have no idea where the recipe originated. I have seen several renditions of the same thing over the past week, so what I did was take the best–or what I thought would be–of what I saw and combine it, plus adding a touch or 2 of my own cake-baking rituals. I use evaporated milk–only slightly reconstituted. It’s an old trick of using 2 parts evaporated milk to 1 part water in any cake for the liquid. It works and it works WELL.

Buttery Delight

The cake uses a lot of butter. The flavor and the texture is superb and this is just perfect for a lazy Sunday breakfast–a cup of coffee, a HUGE hunk of this and the Sunday papers and you have it made!

One thing I will try the next time is cutting the butter for the topping in half. It actually seemed a bit much to me because the amount of topping was HUGE. Go for it if you like a lot of topping and “candy” running through the actual cake–and remember there’s a lot of icing too. I’m not implying this tastes bad…OMG, it doesn’t, but I found as the cake cooled it became a texture-type thing, at least with me. If the cake doesn’t stand much chance of surviving a few hours, then this won’t be important. I only mention this for singles and empty-nesters who won’t finish a 13×9 cake in one day!!!

I’ve really fallen in love with this baker and that surprises me since I was never an Old World kinda gal. I was always more of a Floral Lace gal.

Temp-Tations Carved Old World Baker

But I have to say I simply LOVE this–it’ looks so rich, especially in the cream color I got it in.

Mix all dry cake ingredients in a large bowl. In a medium bowl, beat egg with milk, water and vanilla. Add the melted butter to the dry cake ingredients, then stir in the egg/milk mixture, mixing until all dry ingredients are incorporated. It is important here NOT to use an electric mixer but to mix with a spoon--the "cake" is actually a muffin base by the amount of baking powder, so it should not be "over-mixed."

Pour cake batter into prepared pan. Set aside.

In another bowl, beat the topping ingredients until they resemble a paste--for this you CAN use an electric mixer.

Drop topping randomly over top of cake batter--I did 4 rows with 3 dollops in each row, each dollop being about 2 tbs. Now pull a knife through the cake and topping, "marblizing" the topping into the top part of the cake batter.

Bake at 350 degrees F for 25-35 minutes, or until toothpick inserted in the center comes out clean. Remove from oven and cool slightly on a rack.

Mix the glaze ingredients in a small bowl, adding ONLY enough milk or cream to make a thick but pourable glaze--always start with the lowest amount of liquid.

Drizzle glaze over cake and let it set about 15 minutes. Cake may be served warm or completely cooled.

Wow,this is my kind of cake! It would make a lovely food-gift, too. Especially during the holidays. Pinned it. My blog hop goes live Tues eve 7pm ET. I would love it if you'd stop by Ducks 'n a Row and share this. I'll bet some of my readers will make it for New Year's breakfast 🙂Sinea from Ducks 'n a Rowhttp://www.ducksnarow.com